Monday, May 18, 2009

Guest Post: Bunny's Retro Banana Cream Pie

I can't even begin to tell you how much I enjoyed this. All the elements of this pie came together to make the best Banana Cream Pie I've ever made. I'm going to describe what that first bite of pie was like.... The graham cracker crust is thick and crunchy with a thin layer of chocolate. The vanilla filling is cool and smooth, sweet but not overly sweet, allowing the banana flavor to come bursting through and take center stage. The sinfully light whipped cream adds another layer of cool silky smoothness and your mouth is happy...very ,very happy. The combination is unbelievable, I had to restrain myself from going back to it over and over again! I don't even want to admit how much I ate... LOL!!

This pie was easy to make, don't let the homemade vanilla filling scare you away, the toughest part of making it was standing at the stove waiting for it to thicken!! Once you taste the filling your mind will be whirling thinking of other desserts you can make with it...yeah it's that good! Put it between layers of a cake, make a trifle with it, make a parfait for the kids with berries. The possibilities are endless. I hope you enjoy this as much as I did, thank you again Megan for the opportunity to share with you and your friends!

Preparation:

Filling: In bowl, whisk together egg yolks, sugar, cornstarch and 1/2 cup (125 mL) of the milk; set aside.

In heavy saucepan, heat remaining milk over medium heat until bubbles form around edge; whisk into yolk mixture. Return to pan and cook over medium-low heat, stirring, until thick enough to mound on spoon, about 5 minutes. Stir in butter and vanilla. Scrape into bowl. Place plastic wrap directly on surface; refrigerate just until cooled, about 2 hours.

In bowl, stir graham wafer crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.

Drizzle melted chocolate over bottom of crust; spread evenly with back of spoon. Refrigerate until set, about 10 minutes. Without stirring custard, spoon half over chocolate. Arrange banana slices over top, overlapping slightly. Top with remaining custard. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)

Garnish: In bowl, whip cream. Using piping bag or with spatula, pipe into rosettes or spread to cover top. Sprinkle with grated chocolate. (Make-ahead: Insert 6 toothpicks into pie; drape plastic wrap loosely over top and refrigerate for up to 4 hours.)

Seriously. This is the first time I've WANTED to make a Banana Cream Pie. Here in the south, it's made with a pre-made pie crust, instant pudding, bananas and cool whip! Yuk. It never appealed to me. But, this...Yum!

What a luscious post Bunny...I could almost taste it as you described it. MMMMMMMMM......The chocolate layer under there is a wonderful treat for the taste buds! The graham cracker crust makes it friendlier since I am always afraid of pie crusts! My family would flip over this one.Megan great guest post!PS The whimsical plate matched the blog background perfectly!

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